Quinoa W Leeks Chard and Tofu Plus Other Fun Stuff
Elevate your weeknight dinners with this vibrant and wholesome Quinoa with Leeks, Chard, and Tofu recipe, packed with fresh, colorful ingredients and layers of delicious flavor! Nutty quinoa forms the hearty base, cooked to perfection in savory vegetable broth. Crispy, golden tofu adds protein and texture, while tender Swiss chard and caramelized leeks bring an earthy, nutrient-rich balance. A pop of sweetness from juicy grape tomatoes and a hint of spice from red pepper flakes tie everything together, with fresh parsley and a drizzle of zesty lemon juice adding a bright finishing touch. Perfect as a nutritious main or versatile side dish, this quick, one-skillet recipe is ready in under 45 minutes, making it an excellent choice for busy weeknights or meal prep. Healthy, delicious, and brimming with vibrant veggies, it's a must-try for plant-based meal enthusiasts!
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 14 ounces extra-firm tofu
- 1 bunch Swiss chard
- 2 medium leeks
- 3 tablespoons olive oil
- 2 tablespoons soy sauce
- 3 garlic cloves
- 0.5 teaspoons red pepper flakes
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley
- 1 cup grape tomatoes
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Rinse the quinoa under cold water to remove any residual bitterness. Combine the quinoa and vegetable broth in a medium saucepan. Bring to a boil, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and the liquid is absorbed. Set aside.
While the quinoa cooks, prepare the tofu. Drain and press the tofu to remove excess moisture. Cut it into bite-sized cubes.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the tofu cubes and cook for 6-8 minutes, turning occasionally, until golden and crispy on all sides. Add 1 tablespoon of soy sauce during the last minute of cooking. Remove the tofu from the skillet and set aside.
Prepare the leeks by slicing off the dark green tops and the root ends. Slice the remaining light green and white parts in half lengthwise, rinse thoroughly to remove dirt, and then chop into thin slices.
In the same skillet, heat another 1 tablespoon of olive oil over medium heat. Add the leeks and cook for 5-7 minutes, stirring occasionally, until softened and slightly caramelized.
Chop the Swiss chard, separating the leaves from the stems. Slice the stems into small pieces and roughly chop the leaves.
Add the chopped Swiss chard stems to the skillet with the leeks and cook for 2 minutes. Then, add the garlic (minced), red pepper flakes, and the Swiss chard leaves, and cook for another 2-3 minutes until the chard is wilted.
Add the grape tomatoes (halved), cooked tofu, and cooked quinoa to the skillet. Stir to combine and cook for 2-3 minutes until heated through.
Stir in the lemon juice, chopped parsley, and the remaining tablespoon of olive oil. Season with salt and black pepper to taste.
Serve warm, garnished with additional parsley or a lemon wedge if desired.
Nutrition Facts
Calories |
1920 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.5 g | 117% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5138 mg | 223% | |
| Total Carbohydrate | 182.2 g | 66% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 23.4 g | ||
| Protein | 105.1 g | 210% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3057 mg | 235% | |
| Iron | 27.3 mg | 152% | |
| Potassium | 3587 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
